Why investing in organic food is a cost-effective choice for health and environmental sustainability

It is no secret that conventional food is produced on a large scale with all the means of simplifying, speeding up and increasing the efficiency of the whole production process. Similar actions give it a low price and cause it to be widely available. Moreover, the emphasis is on good packaging (also produced on large scale, at maximum reduced costs) and a beautiful appearance (obtained, however, through the use of continuous additives). Observing the market trend of consumerism, it can be quickly concluded that products are produced in a low cost manner and for the general consumer that they are always better-thought-out products than those targeted at more demanding producers.

One of the tasks of the Ministry of Agriculture and Rural Development is to designate certification units supervised by the General Inspectorate for the Commercial Quality of Agricultural Foodstuffs, which carry out controls on the way of production. This control applies to each organic food producer and each organic processor. In addition, unreported inspections are carried out. A holding which meets the required requirements receives a certificate of conformity. Moreover, the above units should also place a number on each product distributed. These are certified products derived from land located in untreated environments, where the last three months have not been produced at the cost of using the usual methods and means of production for the production of organic products. In order to ensure that the quality of the products produced is maintained in an environmentally sound manner. In the past three years the production process has not been carried out at a cost that is consistent with normal production methods. The production process requires the use of organic fertilisers and organic compounds.

When we buy organic food products, we choose products with higher nutritional value, which do not contain harmful chemical additives, preservatives and chemical pollutants. These foods also have better flavor values and naturally keep fresh for longer. In addition, organic plant raw materials are a source of vitamin C, vitamin B, phenolic compounds, amino acids and sugars, as well as iron, magnesium, phosphorus and other substances necessary for proper functioning of the ingredients. By investing in more expensive organic products we invest in health.